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Salad With Tofu Dressing

Chef.Morimoto's picture
Ingredients
  Carrot 1 Small, cut into julienne strips
  Konnyaku cake 1⁄2 , boiled and cut into bite-size pieces (Devil'S Tongue)
  Deep fried tofu pouch 1 , rinsed in boiling water and sliced thin (Fabura Ageyl)
  Snow peas 6 , cut into julienne strips and boiled until tender
  Dried mushroom 1 , soaked for 30 minutes and cut into julienne strips
  Dashi broth 1 1⁄2 Cup (24 tbs)
  Soy sauce 1 Tablespoon
  Sugar 1 Tablespoon
  Sake 1 Tablespoon
  White sesame seeds 3 Tablespoon, roasted
  Firm tofu cake 10 Ounce, well drained (1 Piece, 300 Gram)
  Sugar 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Soy sauce 1⁄4 Teaspoon
Directions

MAKING
1) In a large pan, add the carrot, konnyaku, tofu pouch, snow peas, and mushroom alongwith the flavoring stock and simmer for 6- 7 min, or until carrot are tender; drain well.
2) With a mortar and pestle, grind the sesame seeds, add the drained tofu cake and the balance paste ingredients ; blend well.
3) Add the boiled vegetables to the tofu paste, blend well.

SERVING
4) Serve chilled or at normal room temperature in a nice serving dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Tofu
Interest: 
Everyday, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
15 Minutes
Ready In: 
55 Minutes
Servings: 
4

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